
I lived for two years in South Korea, in Ulsan, I was 9 years old and my memories are still very alive and present thanks also to the photos of my father who gave us precious memories with his passion.
My mom didn't speak English but somehow always managed to communicate and make herself understood wherever we went. Our neighbor was very nice and she and my mother exchanged recipes, so this Bulgoghi comes from a traditional Korean homemade recipe. I hope you like it, when I prepare it there is never enough and it ends in a flash! It's very simple and quick to prepare!!
The original recipe calls for beef but I used veal which I prefer and dried shitake mushrooms but I found them fresh so I used them.
If you use dry ones, don't throw away the soaking water which contains vitamins and salts.
You can add it to cooking bulgoghi or flavor a broth or any other dish.
Video on Ig @cucinedalmondo5

Ingredients for 2:
200 g of veal (or beef) cut into strips and quite thin
1/2 carrot
1/2 onion
a piece of leek (both white and green parts)
1 table spoon sesame oil
a handful of dried shitake mushrooms
3 tablespoons soy sauce
1 table spoon of cane sugar
2 cloves of garlic crushed
1/2 pear
salt (optional)
fresh ginger roots (optional)
Prepare a big salad bowl where you can marinate the meat for at least 1 hour, preferably a couple if you can.
Cut the meat into thin slices and place it in the salad bowl.
Wash the leek carefully, add it to the meat together with the onion, both cut thinly, remember to also use the green part of the leek (in Asia this is used much more than the white part).
Peel and crush the garlic cloves and add them to the container together with the peeled and thinly sliced ​​carrot, I used a potato peeler.
Also add the pear removed from the peel and cut into thin slices or small cubes, finished with the shitake mushrooms, removed from the earth and sliced (if you use the dried Shitake, soak them in water for at least ten minutes). Mix well and now start adding the sesame oil, sugar and soy sauce, if you also want peeled and chopped ginger, a piece of about 2 cm is fine.
Mix well, cover with cling film and place in the fridge. Stir the mixture at least 2/3 times.
Heat a wok or a low non-stick pan very well, pour in the contents of your salad bowl - remove the garlic before - and sauté over a high heat until the meat is cooked.
Bulgoghi Your Korean Bulgoghi is ready to taste, enjoy your meal and let us know if you liked it
Watch the video @cucinedalmondo5
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